in Greece, Soup Recipes

Greek chickpea soup – Revithia soupa

updated

Spread the love

Ingredients for 4 servings:

  • 250 g chickpeas
  • 1 large onion(s)
  • 1 m.-sized carrot(s)
  • 5 tbsp olive oil
  • some salt and pepper, freshly ground black
  • 1 bunch of parsley
  • 1 lemon(s), juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Soak the chickpeas in plenty of water the day before. Drain the soaked chickpeas in a sieve, then bring to a boil in 1 1/2 liters of cold water. Skim off the foam and simmer, covered, for one hour. Meanwhile, peel and finely dice the onions and carrots. After one hour, add both to the chickpeas along with the olive oil and continue to simmer, covered, for about 30 minutes. Check that the vegetables are tender, then season with salt and pepper. Wash and chop the parsley, and stir it into the soup. Bring to a boil briefly and serve with the lemon juice.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Greek spinach rice

Greek farmer's soup